Job: Dietary Manager

The primary purpose of your job position is to direct and manage the administrative duties, responsibility, and accountability of supervising the Food Services Department.


Assist in planning, developing, organizing, implementing, evaluating, and directing the Food Services Department, its programs and activities.

Coordinate food services and activities with other related departments (i.e., Nursing, Environmental, Activity and Social Services, etc.).

Assist in developing and maintaining written food services policies and procedures.

Assist in developing and maintaining written performance evaluations for each level of food services personnel.

Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.

Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.

Develop and maintain a file of tested standard recipes.

Keep abreast of economic conditions/situations and recommend to the Dietitian and/or Administrator adjustments in food services that assure the continued ability to provide daily food services.

Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

Review and assist in developing a plan of correction for food services service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.

Process diet changes and new diets as received from nursing services.

Review departmental complaints and grievances from personnel and make written reports to the Dietitian and/or Administrator of action(s) taken. Follow facility’s established procedures.

Assist in developing and implementing a food services service organization structure.

Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct food services deficiencies.

Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Food Services Department.

Assist the Discharge Planning Coordinator in planning the food services portion of the resident’s discharge plan.

Participate in facility surveys (inspections) made by authorized government agencies.

Maintain a reference library of written material, laws, diet manuals, food codes, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.

Assist in planning regular and special diet menus as prescribed by the attending physician, while keeping the resident/family involved in meal planning

Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.

Ensure that residents are offered a nourishing snack at bedtime.

Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Dietitian.

Make weekly inspections of all food services functions to assure that quality control measures are continually maintained.

Be prepared to handle emergencies as they occur (i.e., rescheduling work assignments and work schedules, etc.).

Assist in developing methods for determining quality and quantity of food served.

Ensure that charted food services progress notes are informative and descriptive of the services provided and of the resident’s response to the service.

Assist the food services staff in the development and use of departmental policies, procedures, equipment, supplies, etc.

Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.

Counsel/discipline food services personnel as requested or as necessary.
Terminate employment of personnel when necessary, documenting and coordinating such actions with the HR Director and/or Administrator.

Make daily rounds to assure that food services personnel are performing required duties and to assure that appropriate food services procedures are being rendered to meet the needs of the facility.

Assist in establishing a food service production line, etc., to assure that meals are prepared on time.

Education Requirements
Must possess, as a minimum, a high school diploma.
Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association.

Experience Requirments
Must have, as a minimum five (5) years experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility.

Specific Requirments
Must have training in cost control, food management, diet therapy, etc.
Must be registered as a Food Service Director in this state.
Must be able to read, write, speak, and understand the English language.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Must be knowledgeable of food services practices and procedures as well as the laws, regulations and guidelines governing food services functions in nursing care facilities.
Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.
Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Food Services Department.
Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food services service areas; must perform regular inspections of food services service areas for sanitation, order, safety and proper performance of assigned duties.
Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food services practices.
Must be able to read and interpret food services cost reports, financial data, etc.
Must be able to relate information concerning a resident’s condition.
Must not pose a direct threat to the health or safety of other individuals in the workplace.